Divide the mixture between individual jars, or a couple of bigger kilner jars, and smooth down the surface. Gently melt the remaining butter in a pan with the pink peppercorns. Let the butter settle for a minute so the whiter solids sink to the bottom. Finely slice the remaining lemon and sit a slice on the top of each jar, then spoon the yellow melted butter and peppercorns over the top to cover each completely (you might need more butter depending on your jars).
Cool, then chill for at least 2 hours until set.
To serve, spread straight from the jars onto
hot toast, with a handful of leaves on the side.